Wild Mushroom and Artichoke Dip

1 tsp. olive oil
2 c. sliced shiitake mushroom caps (about 4 oz.)
6 oz. pkg. pre-sliced Portobello mushrooms, chopped
1/2 c. light mayonnaise
1/4 c. finely chopped celery
1/4 c. finely chopped onion
1/4 c. thinly sliced green onions
2 tbsp. chopped fresh parsley
1 tsp. garlic powder
1 tsp. black pepper
3/4 tsp. salt
Dash of cayenne pepper
14 oz. can artichoke hearts, drained and coarsely chopped
2 (8 oz.) pkg. fat-free cream cheese
Sliced baguette

Preheat oven to 350°F. Coat a 2-quart casserole dish with cooking spray.

Heat oil in large nonstick skillet over medium-high heat. Add mushrooms; saute 5 minutes or until tender. Combine mushrooms and remaining ingredients, stirring until well-blended. Spoon mixture into prepared dish. Bake for 30 minutes or until thoroughly heated.

Serve hot with sliced baguette. Makes 5 c. Leftovers are great on a toasted bagel!